Producing different food, really different way!

Shiitake (Lentinula edodes) is a wood-decaying fungus, originated in Asia, where for centuries it has been a sought as highly valued food. Not only for its excellent taste but also for complex nutritional composition, high content of vitamins. Shiitake is often called a long life mushroom.

Out of freshly cut wood we are creating gourmet ingredient or high nutritional value, all ecologically and sustainably.

* UMAMI - In literal translation means "strong and pleasant taste" Most often it is called the fifth taste - after the salt, sweet, bitter and sour. Each person first likes Umama for Mom's first time - it is contained in breast milk. Shiitake mushrooms are one of the few natural sources of this taste. The content of Lentinan, which is the basis of taste, is 3 times higher than other cultivation methods **. 

**Brauer, D., Kimmons, T., & Phillips, M. (2002). Effects of management on the yield and high-molecular-weight polysaccharide content of shiitake (Lentinula edodes) mushrooms. Journal of agricultural and food chemistry, 50(19), 5333-5337.

Wood is a natural substrate for the growth of Shiitake and thus allows us to produce mushrooms, medicinal qualities, with a distinct fifth flavor of Umami * and meaty texture.

How we operate?
How to make fresh food out of wood? Shiitake is a wood-decaying mushroom, so it all starts with wood. We cut wood in the winter when it has enough nutrients and moisture.
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Health

By natural growing on wood we achieve three times higher Lentinan content than Shiitake grown on other substrates. Shiitake mushrooms are medically recognized as a natural remedy for the treatment of a number of civilization diseases.

Products

We have mastered Japan's Shiitake cultivation technique for centuries and adapted it to our natural conditions. Wildly grown Shiitake mushrooms are a gourmet experience, a nutritional substitute for meat and a medicinal food.

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